I store them wrapped in a plastic bag and check them every couple days to remove the wilted outer layers (if necessary).

I bag them with plastic on both ends so they don't get soft so quickly.

I've rolled herbs in a moist towel, unrolling the towel as I used the herbs. It keeps about as long, but takes up too much space.

This is how I store asparagus! I will try it with scallions next time I have them. I bet it will work well.

I put mine in a glass with water and stick it on the windowsill. If the scallions are fresh enough, they continue to grow after I snip off what I need! I can usually get them to last about a month before it starts getting really straggly.

My best luck with everything - herbs, lettuce, carrots, scallions, asparagus, just about everything - has been to roll them in a slightly damp cloth, then seal into a plastic bag. Herbs can stay good for several weeks this way, and everything else stays good for longer than any other method I've tried.

I never need to buy them anymore - i just stuck a couple of bunches in a pot with dirt, then I snip as needed. The bulbs took root and now grow new "stalks" as fast as I can use them. Timesaver, moneysaver, and fun!

jrossi1217, that is an awesome idea. I may steal it!

My mom just chops them up and freezes them. That way, all she has to do is grab them out of the freezer and toss them into a dish at the last minute.

jrossi, I do the same. One bunch kept in a pot on the kitchen windowsill will grow for months before they finally start growing thin and straggly. Kept outside, a bunch will last even longer.

JRossi--more details, please! What size pot and how much sun? I want to do this.

I plant them in a soil pot and put them in indirect sunlight on my window sill in the kitchen and they literally forever. I just use scissors and snips as I need them. I had to replant a few times due to over watering and the roots getting soft.

I love jrossi's idea! I'm going to have to try that soon.

Hey everyone - it's super simple, you literally just cut the bottom inch or two off and stick it in dirt! Any size pot, I currently have a pot that's about six inches tall and 4 inches across with 15 bulbs stuck in it. But I've also stuck them in with other herbs in the windowsill and they've done fine. Here's a link with more info if you need it: http://www.ehow.com/how_4776258_grow-spring-onions-indoors.html

I do store my green onions like that, but I always pour the water down the sink the very minute I take them out...because one time, my husband DRANK the onion water! It was awful! (But I still laughed...a lot.)

I've always wanted to try potting them since the roots are always intact when I buy them. I will definitely try doing that after reading the comments!

jrossi: I did that too! I put mine in a glass of water and then forgot about them. A couple days later I notices that they looked taller and greener, so I decided to plant them. I have a serious amount of green onions now, and they're actually sprouting bulbs/flowers. (I'm sure you gardening aficionados will tell me to cut those or something. I'm gardening stupid). I also did this with my garlic. No idea how either will turn out, but it's a fun experiment.

I'm intrigued by the idea of planting them, but my recipes usually call for the "white and light green parts" of scallions. I sometimes also throw in the nice looking upper green parts, but I always assumed the flavor was inferior. Perhaps I need to be educated about this? What do you use the tops for?

I love the idea of planting green onions - but I tend to use a lot of green onion (I easily go through 2-3 bunches per week, and I doubt I could keep up with that green onion consumption rate if I try to grow my own!). For those of you who plant them, how fast do you find they grow?

If you plant one, by itself, and leave it alone, it might just grow up, flower and produce seed. I do that outside, just so the kids can see an Onion Flower. Garlic too, can be fascinating when it has gone through its cycle. :o)

A Pot of chives on the window sill works too, if you keep its roots/dirt just the right "moistness"... but I usually get neglectful.

For storage, I just chop it up and freeze them. The flavor stays fresh, and they defrost very fast.

I used to store all my herbs in the way described in the post and they would last forever - like 3 weeks to a month!

Nice tip jrossi, thanks!!

I just keep mine in an open-ended plastic bag in the veggie crisper. As long as they're not too shoved in against anything, they last for several days. Sometimes the outside-most leaf/stalk gets slimy, but I just pull that off the bulb.

And yes - if you plant green onions, do they make more bulbs or just put out more of the green stalks? Because I generally cut up and use the bulbs as well.

laurelsg - I use all the good-looking green tops. I think the green part is better than the white for when you're not cooking it, like as a garnish on chili. It seems milder (though that could just be me). But I certainly cook the green part along with the white in recipes, too.

I also use the green tops on leeks... but those are really tough and have to cook forever, like in a crockpot with meat. But that's nice if you don't actually want the onion to disappear into your dish.

I store all my vegies wrapped in newspaper and then in open plastic bags in the crisper. The newspaper allows it to breathe and also soaks up the condensation to prevent rot. I change the newspaper when it gets fairly soggy and clean out any wilted bits at the same time.

It used to be fairly common practice in SE Asia and I never thought it unusual til I moved and discoverd it's not as common a practice as I'd thought.

Of course the quality/condition of the produce has a part to play as well. Example: a bunch of coriander I picked up from the big-chain supermarket lasted a couple of days before wilting into a brown stringy tangle. In comparison, a bunch of coriander I picked up at the markets has lasted for about 2 weeks now and there's still a snap in the stems.

Scallions from the market have lasted more than a fortnight as well in this method. Beyond a fortnight, I wouldn't know coz food generally gets eaten by then or I've bought too much :P